Monday, November 14, 2011

Roast Cauliflower and Garlic soup with pear chutney

Now that the sunshine has gone and we are back to having to put lights on during the day, I thought you might like a bowl of this bright delicious soup to warm you to your toes.  I also feel on deaths door today and am nursing heavy cold, partly inflicted by a weekend of party fun in Glenariff. and partly from not stopping for a few week! 
Fire on and a bowl of this delicious soup is exactly what the doctor ordered.

I love cauliflower and think that it is completely underrated, along with turnips and parsnips, they seem the lonely forgotten vegetables on our winter stalls.  So in support of cauliflower, you might like to try this or this or even this.
They are a member of the brassica family - turnips are the root from the species, cabbage, the leaves, and brocolli and cauliflower, the obvious flowers.
In this recipe, I roast the cauliflower along with the garlic as this intensifies the flavour and gives it a rich bold flavour but it is possible to just add it to the onion and stock and simmer gently until tender.

You will need:
  • 1 large head of cauliflower
  • 3 large cloves garlic, skin on
  • 10g butter
  • 2 medium yellow onions
  • 2 sprigs fresh thyme
  • salt and pepper
  • 500ml home made chicken stock
  • Preheat the oven to 200 degrees centigrade
  • Break the cauliflower into florets and place along with the garlic on a roasting tray.
  • Drizzle with a little olive oil and toss the florets around.
  • Place in the oven for 20 minutes.
  • Meanwhile, finely chop the onion and add to the butter in a medium sized saucepan.  Place over a medium heat and put the lid on, cooking until the onions are sweet and translucent.
  • Remove the cauliflower and garlic from the oven.  When the garlic has cooled slightly, squeeze out the middle from the skin and add it to the onion.  Add the cauliflower also.
  • Add the stock and the thyme sprigs.
  • Cook slowly on a medium-low heat for 15-20 minutes until the cauliflower is soft.
  • Take out the thyme sprigs and liquidise until you have a fine, velvety soup.

You can stir some finley grated hard cheese to this or perhaps a lump or two of gorgonzola.  I added a little pear chutney which I had in the fridge.  Made from conference pears(skin on) stewed for 10 mins in a little butter with apple chunks, raisins, 50ml of cider vinegar a cinnamon stick and some salt and pepper, this is  delicious, sweet and wintry.


  1. How lovely to hear from you. When I started blogging I came across your blog and was inspired by your work your philosophy and your ad-free zone. I loved the simplicity and clarity of your posts but I hadn't visited for a while. Great to be back and enjoy your style and those lovely photos again. Delighted that the boys liked the birds too. X

  2. Thanks for the kind words. The boys and I spend the wet afternoons after homework looking at your wonderful photos of all our native wildlife, plants and flowers - they are so nice and its great to be reminded of what wonderful things are on our doorstep, so a big thankyou - i think that the spiders have been the biggest hit so far - little boys, eh!

  3. yuuuuuuuuummmmmmmmmmmmm this looks AMAZING! i love cauliflower - such an underrated vegetable :) Will be sure to try this *s*